Ingredients
Scale
- 2 cups arborio rice or sushi rice
- 2 ½ cups water
- 1 (15-oz.) can full fat coconut milk
- 2 cinnamon sticks
- 1 tsp ground cinnamon
- ½ tsp sea salt
- ½ cup pure maple syrup or brown sugar*
- 2 tsp pure vanilla extract
- 1 to 2 cups oat milk , or milk of choice, to your desired consistency
- 1 large egg
- 1 to 3 tbsp brandy
- ⅓ cup raisins
Instructions
- In a saucepan, combine rice, water, coconut milk, cinnamon sticks, and sea salt. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Add ground cinnamon, maple syrup, and vanilla extract, stirring well.
- In a separate container, microwave oat milk until warm, about 1-1.5 minutes.
- Whisk egg in a bowl, gradually adding the warm milk while whisking to temper the egg.
- Pour the egg mixture into the rice pudding, mixing thoroughly.
- Check the temperature; heat further if necessary until it reaches 165°F.
- Serve warm or chilled, with optional extra milk or sweetener.
Notes
Feel free to adjust the sweetness according to your taste.
To make it extra indulgent, top with fresh fruit or nuts before serving.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.